Recipe: Negi Cakes with Ginger Orange Glazed Carrots and Mizuna Salad

27 Jan

With all the Japanese veggies we get, I thought I’d try to make a Japanese meal.  I doubt that this is authentic, but it was tasty!


I found this recipe online, translated from a Japanese cookbook.  It was super easy to make.

Ingredients for cakes

  • 4 eggs, beaten
  • 1 negi, “shredded” which I read to mean finely sliced
  • sesame oil

Saute the negi in a little oil in a pan until a little wilted.  Cool a little and add to eggs with a pinch of salt.  To cook, heat up a pancake pan to medium high.  Coat with sesame oil and carefully pour or spoon the batter into 4 little cakes – the recipe makes 8 cakes.  If your floor is’t quite level like ours, the batter will come out in strange shapes, but don’t worry, it all tastes good.  Fry until golden brown and flip to fry the other side.  Do the same for the next batch.  Top with the sauce.  I know this recipe seems weird, but somehow it all works out.

Ingredients for sauce

  • 1 cup water
  • 1 T rice vinegar
  • 1 T sugar
  • 1 T soy sauce
  • 1 T cornstarch mixed with 1 T water

Combine the first 4 ingredients in a sauce pan and bring to a boil, add the cornstarch mixture and stir until thickened.  We only used half of this sauce, so you might want to cut the recipe in half unless you love sauce – it’s pretty mild.


This recipe is based on one in Mark Bittman’s Vegetarian Cooking for Everyone.  (I made another variation of this recipe into an amazing tequila-lime-carrot soup, which I’ll share another time).


  • 2 carrots, chopped into bite-sized pieces
  • 1 T butter
  • 1/2 t sugar
  • juice of 1 orange, plus a little bit of water to make about 1/3 cup of liquid
  • 1 1/2 t ginger, grated

Put all ingredients into a pot with some salt and pepper and turn on high.  When the liquid boils, cover with a lid and turn down heat to medium low for 10 minutes, stirring occasionally.  Take lid off and raise heat.  Stir occasionally until all the liquid boils off.  Cover with lid again and cook for another 10 minutes or so, stirring occasionally.  If it starts to burn, add more water to the bottom.  Cook until the carrots are tender and shiny.


Ingredients for dressing

  • 2 t rice vinegar
  • 1 t soy sauce
  • 1/4 t sugar
  • 5 t oil

Whisk all ingredients together until combined, toss with mizuna.

Action Shot


One Response to “Recipe: Negi Cakes with Ginger Orange Glazed Carrots and Mizuna Salad”

  1. Brandi January 28, 2010 at 8:21 am #

    Yum. Those glazed carrots sound delicious, I can totally see turning them into a tasty soup. We’ve been getting veggies from caleb’s bosses CSA box because they basically don’t like most of what they get… Last thing he brought home was cabbage and now we have a bunch of jars of kimchee in our fridge!

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